Entertaining Favorites Gift Set for 4
Ships Nationwide in U.S.
Not eligible for shipping to CanadaA lineup of SeaBear Smokehouse’s most popular seafood appetizers, ready to heat, serve, and impress. From small gatherings to holiday spreads, this gift set makes entertaining memorable. Whether you’re hosting for the weekend or gifting to someone who loves a good appetizer, this lineup delivers everything needed to make it look easy!
In 1957, fisherman Tom Savidge and his wife Marie began smoking wild salmon in their backyard smokehouse and selling it to local taverns in Anacortes, Washington. The fish gained massive popularity and SeaBear Smokehouse was born. Now, more than half a century later, SeaBear Smokehouse remains true to their roots serving sustainable seafood handcrafted in small batches from the Pacific Northwest.
This package serves 4 people and includes
- Bacon Wrapped Scallops (2 lbs.)
- 6 Scalibut Cakes™ (each 3 oz.)
- 1 tub Smoked Halibut Mousse (6 oz.)
- 1 tray Smoked Salmon Mac & Cheese (1 lb.)
- 1 package Sweet & Savory Hot Smoked Sockeye Salmon Strips (4 oz.)
- Ships frozen with dry ice, may thaw in transit.
- Do not remove dry ice with bare hands.
- Upon arrival, store in the freezer for up to 3 months.
- Once thawed, enjoy all items within 1-2 days.
- For best taste, prepare the Bacon Wrapped Scallops directly from frozen.
- Do not refreeze if thawed longer than one day.
To Serve
Smoked Salmon Mac & Cheese
- Preheat the oven to 375°F.
- Remove film from the top of the tray.
- Place tray on a baking sheet and bake for approximately 30 to 40 minutes or until sauce starts to bubble.
- Cook to an internal temperature of 165°F, measured with a food thermometer.
- If the top browns too quickly, cover with foil until finished cooking.
- Remove from the oven and be cautious, contents will be very hot.
- Let sit for up to 5 minutes before serving.
- Serve and enjoy!
Smoked Halibut Mousse
- From frozen, place in the refrigerator to thaw.
- Once thawed, serve and enjoy!
Sweet & Savory Hot Smoked Sockeye Salmon Strips
- From frozen, place in the refrigerator to thaw.
- Once thawed, serve and enjoy!
Bacon Wrapped Scallops
- For best results, cook from frozen.
- Preheat the oven too 400°F.
- Place on a baking sheet and bake for 15 minutes.
- Turn the scallops and bake for another 15 minutes on the other side.
- Let sit for 5 minutes before serving.
- Serve and enjoy!
Scalibut Cakes™ – Stovetop
- Thaw cakes in the refrigerator before cooking.
- SeaBear Smokehouse recommends pan-frying over medium heat with a light touch of olive oil.
- Let the pan heat up and then place arrange your Scalibut Cakes™ in the pan.
- If you hear them sizzle just a bit the pan is hot enough. If not take them out and wait a minute or so.
- Flip cakes over after about 2 minutes of cooking. Flip again after 2 minutes and repeat this step once more.
- Total cooking time will vary depending on your stove temperature and style of frying pan.
- Approximate cooking time is 6-8 minutes or until desired texture.
- Cake will be golden brown and a little crunchy on the outside, and tender and moist on the inside.
- Serve and enjoy!
Scalibut Cakes™ – Oven
- Pre-heat the oven to 350°F.
- Place cakes on a lightly oiled cookie sheet.
- Bake for 15-20 minutes to a golden brown or until cooked through.
- If desired, finish by broiling 2-3 minutes for a golden brown on top.
- Serve and enjoy!
- Smoked Salmon Mac & Cheese Sauce (Milk, Heavy Cream (Milk, Cream), Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Salt, And Enzymes. May Contain One Or More Of The Following: Powdered Cellulose, Potato Starch, Corn Starch (Added To Prevent Caking)), Unbleached All-purpose Flour (Enriched Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Mozzarella Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Cellulose Added To Prevent Caking), Provolone Cheese (Cultured Milk, Enzymes, Salt, Cellulose To Prevent Caking, Natamycin To Protect Flavor), Butter (Pasteurized Cream (Milk), Salt, White Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Chipotle Puree (Chipotle Peppers, Water, Tomato Paste, Onion, Sugar. May Contain 2% Or Less Of Salt, Vinegard, Sunflower Seed Oil, Paprika Garlic, Corn Startch, Spices), Smoked Salmon (Sockeye Salmon, Salt, Sugar, And Spices). Pasta (Fine Ground Durum Semolina (Wheat), Niacin, Iron (Ferrous Sulfate), Thiamine Mononitrate (Vitamin B1 Riboflavin (Vitamin B2)), Folic Acid, Water) Contains: Salmon, Milk, Wheat
- Smoked Halibut Mousse – Cream Cheese (Pasteurized Cultured Milk And Cream, Salt, Stabilizers (Xanthan And/Or Carob Bean And/Or Guar Gums)), Halibut Pollock, Shallots, Horseradish Sauce (Distilled Vinegar, Water, Parsnips, Horseradish, Salt, Sugar, Flavoring, Titanium Dioxide (Natural Mineral For Color)), Lemon Juice, Water, Dill, Stabilizer Blend (Xanthan Gum, Propylene Glycol Alginate, Guar Gum, Gum Arabic), Natrual Liquid Smoke (Water, Natrual Smoke Flavor), Sea Salt, Sugar, Tabasco Sauce (Distilled Vinegar, Red Pepper, Salt), Brown Sugar, And White Pepper Contains: Milk, Fish (Halibut & Pollock)
- Sweet & Savory Hot Smoked Sockeye Salmon Strips – Sockeye Salmon, Brown Sugar, Salt, Cane Sugar, Apple Juice Concentrate, Water, Natural Flavor, Malic Acid, Ascorbic Acid, Spices, And Natural Wood Smoke Contains: Milk
- Bacon Wrapped Scallops – Scallop Medallion (Scallop, Transglutaminase), Sliced Bacon (Pork, Water, Salt, Sugar, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite, Smoke)
- Scalibut Cakes™ – Scallops, Halibut, Panko Bread Crumbs (Unbleached Wheat Flour, Sugar, Yeast, Salt), Red Bell Roasted Canned Pepper (Roasted Red Peppers, Water, Salt, Citric Acid), Egg Whites (Pasteurized Egg Whites, Trithyl Citrate [Added As Whipping Aid]), Fish Sauce (Water, Anchovy Extract, Salt, Sugar), Green Onion, Cilantro, Lime Juice, Garlic, Red Chile Pepper, Black Pepper Contains: Fish, Shellfish, Wheat
Sustainable Seafood from the Pacific Northwest
Sustainable Seafood from the Pacific Northwest
In 1957, Anacortes fisherman, Tom Savidge and his wife Marie began smoking wild salmon in their backyard smokehouse and selling it to local taverns. The fish gained massive popularity and SeaBear was born. Now, more than half a century later, SeaBear ships all across the nation whilst remaining true to their roots.
All of their products are wild caught using sustainable fishing practices, and they are still handcrafted in small batches to ensure the highest quality possible.
